Trim
excess fat from goose. Heat giblets, water, sliced onion and 1 1/4
teaspoons salt to boiling; reduce heat. Cover and simmer until giblets
are done, about 1 hour. Strain broth; cover and refrigerate. Chop
giblets; toss with remaining ingredients except 1 teaspoon salt
and the flour. Rub cavity of goose with 1 teaspoon salt. Fold wings
across back with tips touching. Fill neck and body cavities of goose
lightly with stuffing. Fasten neck skin of goose to back with skewers.
Fasten opening with skewers; lace with string. Tie drumsticks to
tail. Prick skin all over with fork. Place goose breast side up
on rack in shallow roasting pan. Roast uncovered in 350° oven
until done, 3 to 3 1/2 hours, removing excess fat from pan occasionally.
Place a tent of aluminium foil loosely over goose during last hour
to prevent excessive browning. Goose is done when drumstick meat
feels very soft. Place goose on heated platter. Let stand 15 minutes
for easier carving. Meanwhile, pour drippings from pan into bowl.
Return 1/4 cup drippings to pan. Stir in flour. Cook over low heat,
stirring constantly, until smooth and bubbly. Remove from heat.
If necessary, add enough water to reserved broth to measure 2 cups.
Stir into flour mixture. Heat to boiling, stirring constantly. Boil
and stir 1 minute. Serve goose with apple stuffing and gravy. Serves
6 to 8.Note: This recipe is very appreciated by the germans during
the months November to January. In the country's Catholic regions,
goose is associated with St. Martin's Day (November 11).

Pound
beef until 1/4 inch thick. Cut into pieces, about 7 x 4 inches.
Lightly sprinkle with salt and pepper. Spread each piece with 1
teaspoon mustard. Place 1/2 strip bacon down center of each piece.
Sprinkle with onion and snipped parsley. Place pickle half on narrow
end of each piece; roll up. Fasten with wooden picks. Heat oil in
10-inch skillet until hot. Over medium heat, brown rolls on all
sides. Add 1 1/4 cups water, 1/2 teaspoon salt and 1/4 teaspoon
pepper. Heat to boiling; reduce heat. Cover and simmer until beef
is tender, about 1 hour. Remove rolls and keep them warm. If necessary,
add water to liquid in skillet to measure 1 cup. In a tightly covered
container, shake 2 tablespoons water and the flour; stir gradually
into broth. Heat to boiling, stirring constantly. Boil and stir
1 minute (add water if necessary). Top the rolls with gravy and
a garnish of parsley sprigs. Red Cabbage with Apples and boiled
potatoes are traditional accompaniments.

In
large deep skillet over high heat, combine beer, mustard and caraway
seeds. Bring to boil. Add cabbage, reduce heat to medium-low and
cover. Simmer 5 to 8 minutes or until cabbage is crisp-tender. Add
turkey kielbasa, apple and sweet potatoes. Increase heat to high
and bring mixture to boil. Reduce heat to medium-low, cover and
simmer 3 to 5 minutes or until apple is crisp-tender and all ingredients
are hot. Serves 6.

Wipe steak
with damp cloth; season with salt and pepper. Place in earthenware,
glass or enamel bowl. Combine onions, carrot, celery, cloves,
peppercorns, vinegar and bay leaves and pour over meat. Cover
and marinate in refrigerator for 4 days. On fifth day remove
meat from refrigerator and drain, reserving marinade. Saute
meat in bacon drippings plus 1 tablespoon butter until seared
on all sides. Cover with reserved marinade and bring to boil,
then lower heat and simmer for about 3 hours.
Melt remaining 5 tablespoons of butter in a pan and stir in
flour to form a roux. Blend in sugar and brown to nice dark
color. Stir roux into liquid in the pot and add raisins (optional).
Cover and continue to simmer until meat is tender , about 1
hour longer. Remove meat to a warm serving platter. Stir crushed
gingersnaps or starch into the pot juices and cook until thickened.
Pour over meat. Serve with potato dumplings and apple sauce.
Red cabbage makes another good accompaniment. Serves 6. Ingredients for the Potato Dumplings:
6 medium-sized potatoes (about 2-1/4 pounds)
3 eggs
6 tbsp. flour
butter, melted and browned
bread crumbs
Boil the potatos and let stand for a few hours or overnight,
still in their jackets.
Peel the potatoes and mash them. Add eggs and flour, form mixture
into little balls.
Chill in the refrigerator for about an hour before cooking.
Bring lightly salted water to just under boiling point. Gently
drop in a few dumplings, being careful not to overcrowd them.
When the dumplings are cooked, they will rise to the top. To
make sure your mixture has the right consistency, cook a single
dumpling first. If it does not hold together, add more flour
to the mixture.
Serve hot with melted, browned butter and bread crumbs.

Rinse
kale, separate the stems from the leaves, discard larger, tough
leaves. Wash the kale again thoroughly and parboil in salted water.
Drain. Bring the lard along with 1 cup water to a simmer in a
large covered pot. Add the kale, onions, meat and sausage. Season
to taste with salt, pepper and allspice, then cover and let cook
over low heat for about two hours. Remove the meat and sausage.
Sprinkle the oat bran over the kale mixture, cover the pot and
let stand for 15 minutes. Be careful not to disturb the contents
or the bran will get mushy. Carefully return the meat and sausage
to the pot to reheat. Serve immediately. Serves 6.